Follow along with the video below to see how to install our site as a web app on your home screen.
Note: This feature currently requires accessing the site using the built-in Safari browser.
Recent content by agcrock2005
Some of the links on this forum allow SMF, at no cost to you, to earn a small commission when you click through and make a purchase. Let me know if you have any questions about this.
What kind of bag are you using to equalize after the sous vide process? And, you're getting your sticks to 150 internal with only one hour of cook? Fat doesn't render out doing that? Thanks for all the information on this thread.
I don't see any reason to waste a beer in your links. I use heavy whipping cream rather than water in my linked sausages. I find it helps with the protein extraction.
I love the thread. I'm very much hopeful the drying chamber isn't necessary either! Look forward to your continued practice until it's perfected! Save me some time and money maybe. Ha.
I can't wait until you figure this out! I've just settled on hanging for 3-4 days at room temp and have liked the results, but you may have be trying some new tests after this one's over with! Great thread.
I wanted to prove you wrong so badly! I'm wrong...studies I'm finding show less than 10%. I do prefer it over injecting though because it seems to penetrate more evenly in the meat and doesn't leave any discoloration. Both can have awesome results though.
After seeing this additional information, I think you didn't rest long enough to get the carryover cook to get the meat tender. I've found that the faster you get to your target internal temp, the longer the rest needs to be because of how tough the meat naturally is. The fats need time to...
I'll try to find it sometime but one of my many bbq follows on YouTube did an experiment with some poultry (chicken breast maybe) where they measured the weight of the protein before injecting/brining and then after and the brined piece of meat gained 30% weight compared some the injection which...
I haven't read through all of the responses, but I would just finish the brisket/butt the night before and put in holding oven at 140 until you want to cut it the next day. I've held briskets for a couple days at 140 and they're perfect every time. Just make sure when you pull from the smoker...
I've never bought just the point before, but I have separated a lot of briskets into point and flat for cooks. Any chance you put the probe into a pocket of fat? Presumably the temp in the rendering fat would be hotter than the meat, making you think you hit your number while the meat was not...
So made the pineapple pork sausage, smoked it successfully without any bromelain disasters, flavor was great, had snap...BUT I don't like the texture compared to all of my other sausages where I use NFDM. It's a little more crumbly than my others. I mixed the hell out of it by hand but never...